Artichoke extract has also been shown to lower cholesterol and triglyceride levels significantly, probably because it blocks synthesis and promotes elimination of cholesterol. And in test tube studies, artichoke flavonoids prevent LDL-cholesterol oxidation, which typically reduces the risk of cardiovascular disease.

In several European countries, artichoke extracts are prescription drugs for liver disorders. In animal studies, the flavonoid antioxidants in artichoke leaf extract reverse damage done by harmful chemicals in liver cells.

But the best way to benefit from artichoke is to enjoy it regularly as a delicious food!

Drain the Salmon, discarding the liquid. Remove any skin and bones, if desired, and break the salmon into large chunks with a fork.

Heat 1 tablespoon of the olive oil in a frying pan and add the shallots. Cook gently for a couple of minutes, then add the cherry tomatoes, peppers and artichokes, tossing them together as they cook for about two minutes, to warm them through.

Make the dressing by whisking together the remaining olive oil, lemon zest, lemon juice and mustard. Season with salt and pepper.

Share the salad leaves between 4 plates. Gently stir the Salmon chunks through the vegetables, and then divide between the plates. Drizzle with the dressing and serve at once.